I have a question about the recipe "Scotch Eggs" from lorigoldsby. What kind of sausage is best for scotch eggs?
HalfPint is a trusted home cook.
I have used country style pork sausage with good results. Or, you can just use ground pork and add your own seasonings and herbs.
Any seasoning combo you recommend?
pierino is a trusted source on General Cooking and Tough Love.
I agree with dymnyno. If you can grind pork from a single piece or pieces you can season it with salt, pepper, fresh chopped sage to your own taste. I might be inclined to add pimenton to it but that would sort of take the "scotch" out of it.
Good call on the pimenton. I just happened to have purchased a small (which I now regret because I should have gotten the larger size) container of Espelette.
Sam is a trusted home cook.
I use just mild breakfast sausage (Jimmy Dean). But I also don't deep fry them and use convection bake to cook them--the brown up just fine in the oven because they're pretty oily when cooking.
Good to know. I will probably bake them since I hate the mess of deep frying. You used regular breadcrumbs?
I've used just normal seasoned breadcrumbs and Panko before. But frankly they're so rich I've even skipped the breadcrumbs and they convection bake just fine.
It also helps to roll out the sausage between wax paper so you can get a thin coat on the eggs.
Please enter a valid email address.
Well played. You deserve a cookie.
And a Solution for Every Single One
Start cooking, no fear.
Ring in the season.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.